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Chicken Cordon Bleu
Chicken cordon bleu encloses cooked ham and melting cheese inside breaded chicken. The main challenge is keeping the filling contained while the thick centre cooks safely. A consistent flattened breast gives better control than a bulky, uneven parcel.
Home Cook View
Follow the measured ingredients, numbered method, substitutions, safety notes and cooking mode below.
Professional Kitchen View
Standard Yield4 servings
Professional Chef Notes
Use ready-to-eat cooked ham and sliced cheese that fits inside the chicken margin. Keep filling away from the edges and account for the salt in ham and cheese. Flour, egg and crumbs each have a role in the coating.
Fold or roll as directed, secure carefully and coat evenly. Brown the outside, then finish with controlled heat until the chicken and filling centre reach 74°C. Remove any cocktail sticks before cutting or serving.
Cheese leakage can come from overfilling or an open seam. Dark crumbs with an undercooked centre require gentler finishing heat. A thermometer check is more reliable than judging the melted cheese alone.
About This Recipe
Chicken cordon bleu encloses cooked ham and melting cheese inside breaded chicken. The main challenge is keeping the filling contained while the thick centre cooks safely. A consistent flattened breast gives better control than a bulky, uneven parcel.
Before You Start
1. Read firstRead every step once before switching on the cooker.
2. MeasureWeigh and prepare all ingredients in the order listed.
3. Control heatLow means a gentle bubble, medium cooks steadily, and high is for quick browning.
4. Check donenessUse the texture, timing and safe-temperature checks written in the method.
Equipment
- ✓ Baking paper
- ✓ Meat mallet or rolling pin
- ✓ Toothpicks
- ✓ Frying pan
- ✓ Baking tray
- ✓ Food thermometer
Ingredients
Easy Step-by-Step Method
Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.
- Flatten chicken: Butterfly each breast, open between sheets of baking paper and flatten gently to an even thickness without tearing it.
- Fill and secure: Divide ham and cheese over chicken, leaving a border. Fold or roll tightly and secure with toothpicks. Chill for 15 minutes while setting up the crumb station.
- Crumb: Season flour with salt and pepper. Coat chicken with flour, then egg, then breadcrumbs, keeping raw-chicken utensils away from serving plates.
- Brown: Heat oven to 190°C conventional / 170°C fan. Heat oil in a frying pan and brown chicken for 2–3 minutes on each side.
- Bake and check: Transfer to a tray and bake for about 18–25 minutes. Both the chicken and the centre of the filling must reach at least 74°C.
- Rest: Rest for 5 minutes, remove all toothpicks and serve with lemon wedges.
Chef Notes & Tips
Thick rolls need longer in the oven. Do not judge the chicken by the browned crumbs alone.
Ingredient choices: Use ready-to-eat cooked ham and sliced cheese that fits inside the chicken margin. Keep filling away from the edges and account for the salt in ham and cheese. Flour, egg and crumbs each have a role in the coating.
Cooking control: Fold or roll as directed, secure carefully and coat evenly. Brown the outside, then finish with controlled heat until the chicken and filling centre reach 74°C. Remove any cocktail sticks before cutting or serving.
If something goes wrong: Cheese leakage can come from overfilling or an open seam. Dark crumbs with an undercooked centre require gentler finishing heat. A thermometer check is more reliable than judging the melted cheese alone.
Ingredient Substitutions
- ↔ Swiss-style cheese → Gruyère or a similar melting cheese
- ↔ Cooked ham → cooked turkey slices
- ↔ Breadcrumbs → panko
Food Safety & Doneness
Keep raw poultry separate from ready-to-eat food and do not wash it. Check the thickest flesh and any stuffing reach at least 74°C with a food thermometer; colour and timing alone are not reliable.
Serving & Plating
Rest briefly and cut cleanly to show the filling. Serve with lemon and a light vegetable accompaniment, keeping sauce off most of the crumb surface.
Storage
Refrigerate promptly in shallow covered containers at 4°C or below and use within 3 days. Reheat only the portion needed to at least 74°C throughout. Discard food left unrefrigerated for more than 2 hours, or 1 hour above 32°C.
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